Honey-Teriyaki Sauce Recipe

by Michelle StrausmanSeptember 14, 2018

A couple of years ago, I decided to try and make my own teriyaki sauce. One of my favorite things to pack for work lunch is: quinoa + teriyaki chicken + steamed broccoli. Previously, I'd buy the sauce at stores but always felt it tasted super processed and was filled with tons of sodium. Turns out, it's super easy to make your own teriyaki sauce. The recipe I use is inspired by Genius Kitchen.

I decided to make 4x the original recipe so I could freeze the leftover sauce in Souper Cubes® trays. Tonight, I'm using the sauce to flavor a chicken stir fry I'm making for dinner. See below for stir fry recipe.

For this recipe, you'll need:

1 cup of soy sauce

4 cups of water

1¼ tablespoons of brown sugar

3 cloves garlic, crushed

1 tablespoon ginger, minced

6 tablespoons of honey

4 teaspoons of corn starch (plus extra ½ cup of cold water)

Optional: 1 tablespoon of roasted sesame seeds

To make the sauce, dump all ingredients (except corn starch) in a pot. Bring to a low boil. Then, in a separate dish mix ½ cup of cold water with 4 teaspoons of corn starch. Add to the pot. Bring to a low simmer for 10 minutes. If the sauce is too thick, add water.

And that's it! It's an incredibly easy one-pot sauce to make. This recipe yields ~6 cups of sauce. I used some to make a teriyaki chicken stir fry and froze the rest in 1-cup portions using my Souper Cubes® tray. If you have a smaller family or want to cook just a meal or two at a time, then I recommend freezing the leftover sauce in ½-cup portions. To make this vegetarian, omit the chicken and either keep it with just vegetables or add tofu.

To make my stir fry, I first sautéed pieces of chicken breasts (I used two chicken breasts for this recipe). Then I add a sliced bell pepper, water chestnuts (drained from a small can), a diced zucchini, a handful of snap peas, a handful of sliced mushrooms, a shallot, bean sprouts, and a broccoli. Cover with a lid and cook on a medium-low heat.